1 1/2 cups long-grain rice
1/4 cup plus 3 tablespoons rice vinegar* (not seasoned)
1/4 cup sugar
1 1/2 tsp salt
1 Tbs sesame seeds
1 Tbs vegetable oil
2 Tbs finely chopped pickled ginger
4 scallions, cut lengthwise into thin 1-inch strips (about 3/4 cup)
1/2 cup finely shredded carrot
1 large seedless cucumber (about 1 pound), pealed, quartered lengthwise,cored, and chopped
2 sheets nori (paper-thin sheets of dried seaweed)
1 avocado (preferably California)
1 tsp wasabi (Japanese green horseradish) paste
2 Tbs cold water
2 Tbs soy sauce
1 Cook Rice
2 While rice is cooking, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
3 Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber.
4 Dry-roast nori, 1 sheet at a time in a dry skillet over medium heat for about 30 seconds until it turns bright green. With scissors cut nori into thin 2-inch-long strips.
5 Peel and pit avocado. Quarter avoado and cut crosswise into thin slices. Add avocado to salad and toss well.
6 In a small bowl mix dressing ingredients. Add dressing and nori strips to salad and mix gently